Pumpkin and Potato Soup with Turmeric and Cumin

Name: Pumpkin and Potato Soup with Turmeric and Cumin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 bowls
Cuisine: International
Ingredients: 500 g peeled pumpkin, cubed; 1 onion, diced; 2 potatoes, diced; 1 carrot, diced; 2 cloves garlic; 1 tsp turmeric; 0.5 tsp ground cumin; about 800 ml vegetable broth, enough to cover; 1 tbsp oil; to taste salt and pepper; to finish parsley or dill

A creamy pumpkin, potato and carrot soup with garlic, turmeric and cumin.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 4 bowls

Jump to Recipe

This small pumpkin soup gets body from two potatoes rather than cream. The source gives 500 grams of pumpkin, onion, a carrot, garlic and warm spices. Cut the pumpkin and potato into similar-sized cubes so they soften together. Cook onion and carrot briefly to sweeten the base, then add the pumpkin, potato, turmeric and cumin. The saved recipe is vague about liquid, so add enough clean vegetable broth to just cover the vegetables and note that the amount may vary with your pot. Blend only once everything is completely tender. A little chopped parsley or dill freshens the bowls. Serve hot, and use a vented blender for hot soup.

Pumpkin and Potato Soup with Turmeric and Cumin

How to tell when it is ready

Pumpkin and potato are soft enough to blend smoothly.

Tips

Cut pumpkin evenly.
Add broth only until vegetables are covered.
Start with a modest amount of turmeric.
Blend only after potatoes are fully tender.

Serving suggestions

Sprinkle with toasted pumpkin seeds.
Add chopped dill.
Offer with crusty bread.
Serve beside a green salad.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days.

Food safety

Vent hot blender lids to avoid pressure and burns.

Frequently asked questions

Is cream required?

No. The original pumpkin-and-potato version contains no cream.

How should I store pumpkin soup with potato and turmeric?

Refrigerate covered up to 3 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Pumpkin and Potato Soup with Turmeric and Cumin